Name: Arizona Bean Salad
Ingredients: 3 cups cooked Tepary Beans; 3 cups cooked or 1 (15oz can Pinto Beans); 1 cup frozen Corn; 1 4oz can chopped green chiles (undrained); 1 Bell Pepper (any color or mix of colors); 1/2 small Red Onion (finely chopped); 1/2 Jalapeno Pepper- optional (seeded, finely chopped); 1/2 bunch cilantro (finely chopped); Dressing; 1/4 cup rice vinegar (or white vinegar); 1 ½ tbsps lemon juice (from about 1/2 a Lemon squeezed, or more to taste); 1-2 Garlic Cloves (minced); 3/4 tsp dried oregano; 1/4 tsp salt

Arizona Bean Salad

Tepary, Pinto Beans and fresh, crunchy vegetables (like Bell Pepper and Nopales) are high in fiber. Eating foods with fiber helps prevent heart disease and control blood sugar. Traditional foods are very healthy for your heart and can reduce the chance of diabetes

Pin Recipe

Servings:

Ingredients

3 cups cooked Tepary Beans
3 cups cooked or 1 15oz can Pinto Beans
1 cup frozen Corn
1 4oz can chopped green chiles (undrained)
1 Bell Pepper any color or mix of colors
1/2 small Red Onion finely chopped
1/2 Jalapeno Pepper- optional seeded, finely chopped
1/2 bunch cilantro finely chopped
Dressing
1/4 cup rice vinegar or white vinegar
1 ½ tbsps lemon juice from about 1/2 a Lemon squeezed, or more to taste
1-2 Garlic Cloves minced
3/4 tsp dried oregano
1/4 tsp salt

Instructions

Gather all ingredients.
Whisk to combine the rice (or white) vinegar, lemon juice, minced Garlic, oregano and salt, set aside.
Mix the Tepary Beans, Pinto Beans, Corn, green chiles, Bell Peppers, Red Onion, Jalapeño Pepper (optional) and cilantro in a large bowl.
Pour dressing over mixture; toss to coat.
Serve or cover and chill for at least two hours (stir before serving).

Notes

Include fresh Nopale
Add Avocado and use as dip
Place 1/2 cup of salad in a Whole Wheat or
Corn Tortilla and top with Shredded Cheese